Prawn bruschetta with lemony fennel salad - Good Food Middle East
Make a luxurious and light treat for two, or double up for a delicious dinner party starter
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Toaster
- Tongs
- Serving platter
- Citrus press
- Spoon
- Plate
Ingredients
- 1 fennel bulb, thinly sliced through the root, green fronds reserved
- 1 heaped tbsp roughly chopped dill
- zest and juice ½ lemon, plus wedges, to serve
- 1 tbsp olive oil
- 4 small slices rustic wholemeal bread, or two large cut in half
- 1 garlic clove, halved
- 140g cooked prawns
- handful rocket
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